a preveiw of winter holiday with chestnuts and gingerbread

Drew made a heart-warming dinner with all the winter wonderland ingredients. 

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sparkling wine 

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roasted almonds

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lightly pickled celery and radish 

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 creamy chestnut  soup 

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green salad with pomegranate seeds and walnut

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baked cod with chanterelle mushroom and leek 

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baked red skin potatoes

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simmered acorn squash 

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sauteed rainbow chard

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gingerbread  with custard sauce

winter holiday is here

take five+, literally

With Sonia coming back to visit, just like old times, Take Five+ have a Mexican potluck around Susann's bar and dinner table.

 ceviche boat ( Sara)

guacamole ( Marilu) 

tuna and mango salsa ( Susann)

Chili ( Marilu)

pork carnitas ( Sara ) 

green rice ( Susann)

chocolate Kahlua flan ( Drew)

to our friendship!

LobsterFest

Marilu hosts a lobster feast in a perfect early fall evening, around a  lively fire built by Den.

Maine lobsters  

butter dip,  ginger & rice vinegar dip

lobster bisque 

salad with nasturtium blossom 

meshed potato 

grilled corns

plum tart 

wine and beer 

many shades of green and many shapes of cut

Sara is inspired by a tour to the local farmers market led by Drew and a trip to Europe hosted by Sonia: local fresh seasonal ingredients with detailed hand-cut to maximize the impact of their flavor and texture, accompanied by wine, cheese and chocolate from the other side of the Atlantic.

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Mosel Reisling 

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chicken liver and truffle pate

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roasted fresh elephant  garlic spread 

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waffle crackers 

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parboiled sweet snap peas 

stuffed with minced egg, fresh herb & smoked tofu

 

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Petit Chablis

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accordion-cut cucumber, lightly pickled

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white and red wine vinegar pickled pearl onion petals 

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fresh almond

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Burrata with balsamic vinegar 

& dehydrated shiitake mushroom powder

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lace-cut Holland eggplant stuffed with seasoned pork and cilantro

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dashi-braised Belgian endive

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French green lentils with fresh garlic scape and mushroom

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ice cream and strawberries 

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Valhona chocolate 

local and global, 

good food and great friendship

Castles, vineyards, and great food abundant

where the Rhine curves around, Sonia sets up her new kitchen

 

in the mood for spring

Drew's seasonal dinner with  fresh artichokes and tender duck

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bread and chicken liver spread 

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almonds, chickpeas, radish and olives 

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wine

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Escarole salad with  tomato and bacon bits

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baby artichokes  with tomatoes 

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seared duck breast with five spice 

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Burmese red rice and wild rice

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custard with fresh berries 

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ginger cookies 

 spring peas in the pod!